Minced Mutton
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1107Calories
78 gProtein
0 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1107 kcal
Protein78 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat86 g
Saturated Fat37 g
Monounsaturated Fat35 g
Polyunsaturated Fat6.8 g
Cholesterol318 mg
Sodium284 mg
Potassium1109 mg
Calcium71 mg
Iron7.2 mg
Magnesium102 mg
Phosphorus735 mg
Zinc16 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B1211 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)28 mg
Folate86 mcg
Choline0 mg
Caffeine0 mg
Water523 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 42. The excerpt below is the record exactly as published.
Minced Mutton Chop meat. Put into a frying pan, season with salt, pepper and celery salt. Dredge well with flour, stir, and add enough stock, or hot water, to make a gravy. Cook about 5 minutes. Pour over slices of toast. Meat Souffle Make 1 c. white sauce, season with a little onion and parsley, add 1 c. finely chopped meat (veal or chicken preferred). Add yolks of two eggs well beaten. Cook 1 m. When cool fold in the beaten whites. Bake in a buttered baking dish about 20 m. in slow oven. Serve immediately. If for lunch, serve with mush- room sauce. White Mushroom Sauce Melt 2 tb. butter, add 2 tb. flour. When bubbling, add slowly f c. milk and £ c. mushroom liquor. Season with salt and pepper
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